WATER CHESTNUT RICE RECIPE - (4/5)
Provided by margiekyle
Number Of Ingredients 7
Steps:
- MELT BUTTER IN BAKING DISH IN OVEN (PREHEATED TO 325) AND AFTER BUTTER IS MELTED, ADD REST OF INGREDIENTS. BAKE FOR ONE HOUR AT 325 COVERED. CHECK AFTER 40-45 MINUTES AND IF DRY, ADD A LITTLE MORE WATER.
CHESTNUT AND WILD RICE PILAF
Steps:
- Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
- Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
- At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
- Combine the rices in a large bowl and cover tightly.
- Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
- Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.
CHESTNUT RICE
For ZWT6. From Japanese Cooking (Emi Kazuko). Kuri is the Japanese variety of chestnut. They're available at asian stores. Try to get Japanese short grain rice if you can. It cooks differently from American versions. If you can't, just keep an eye on it so that it finishes cooking correctly.
Provided by Abi Fae
Categories Short Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the rice well, until the water runs clear. Leave to drain for one hour in strainer. Place rice in a deep pan.
- Cut chestnuts in half and rinse in cold water. Place on top of the rice.
- Dissolve the salt in 1/2 pint (1 1/4 cups) water and pour over rice. Add more water if necessary. The rice needs fully covered. Add the sake or wine.
- Cover and cook over high heat until it begins to bubble. Lower the heat and simmer for 10 more minutes, until the water is absorbed. Up in Colorado that takes quite a bit longer.
- Leave to stand, still covered, for 15 minutes, then mix the chestnuts into the rice. Try to not break up the chestnuts.
- Garnish with black sesame seeds.
Nutrition Facts : Calories 243.6, Fat 1.3, SaturatedFat 0.2, Sodium 582.6, Carbohydrate 51.2, Fiber 1.6, Protein 4
WATER CHESTNUT RICE
Make and share this Water Chestnut Rice recipe from Food.com.
Provided by Bokenpop aka Mad
Categories South African
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak orange peel and apricots in wine.
- Bring 5 cups of water to the boil. I find the water to rice ratio is usually 3:1 for brown and 2:1 for white. Your brand may be different so follow the guidelines for water quantity for boiling the brand you are using.
- Add bouillon cubes to the boil and add brown rice only.
- Boil brown rice for 20 minutes and then add white rice.
- Reduce heat and cook for another 20 minutes or until rice is tender.
- Drain rice and combine with all other ingredients.
Nutrition Facts : Calories 302.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.2, Sodium 265, Carbohydrate 65.2, Fiber 4.8, Sugar 7.9, Protein 6
FRIED RICE WITH BACON, SCALLIONS, AND WATER CHESTNUTS
Provided by Susan Ueki
Categories Pork Rice Vegetable Side Sauté Stir-Fry Quick & Easy Bacon Fall Winter Soy Sauce Gourmet Pasadena California Dairy Free Peanut Free No Sugar Added
Yield Serves 2 to 4 as a side dish
Number Of Ingredients 10
Steps:
- Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
- In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.
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CHESTNUT RICE - COOK FOR YOUR LIFE
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4.2/5 (6)Estimated Reading Time 3 minsCategory SidesCalories 1938 per serving
- If using fresh chestnuts place in a pot of water. Bring to a boil. Once the water has boiled, turn off the heat, cover, and let the chestnuts sit in the hot water for 30 minutes to soften the shells. Drain. When cool enough to handle, but while still warm, use a sharp knife to crack open the chestnuts. Peel and discard the shells. Put the chestnuts in a plastic sealable bag with the sugar. Massage the chestnuts and freeze for 4 hours. Rinse once ready to use. (See Ann''s Tip)
- Combine the rice, water, sake, mirin, soy sauce, salt, and kombu in a rice cooker pot or heavy stockpot. Gently stir. Top with the chopped kale and chestnuts. Cook in a rice cooker or if cooking on the stovetop, bring the rice and water to a boil. Cover and turn the heat down to low, and continue to simmer for 20 minutes. Do not lift the lid. Turn off the heat and keep the rice covered to steam for 10-15 minutes. No peeking! Mix the rice and serve.
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